CHOCOLATE STRAWBERRY PIE (from movie "Waitress")
Chocolate Cookie Crumb Pie Shell:
2 cups
Crushed Oreo Cookies (without the filling)
6 tablespoons butter, melted
Mix together the cookie crumbs and butter. Using your
fingertips, firmly and evenly press the mixture into the bottom and sides of a
9 inch pie plate. Bake at 375 degrees
for 8-10 minutes. Set aside to cool.
Chocolate Silk
Filling:
1/4 cup
unsalted butter 1
1/2 cup coarsely chopped, semi-sweet chocolate, (5 ounces)
1 package
miniature marshmallows 1/3 cup
whipping cream
1 teaspoon pure vanilla extract (Whipping cream as required)
Fresh Strawberry
Filling:
2 cups strawberries, slightly crushed 1/3 cup sugar
4
tablespoons cornstarch 1/2
teaspoon strawberry or raspberry extract, optional
1 tablespoon balsamic vinegar 2 1/2 cups strawberries, diced if large, or halved
if small
Garnish:
2 cups whipping cream; whipped with 3 tablespoons confectioners’ sugar
1/3 cup chocolate cookie crumbs Diced Strawberries
Bake and cool the prepared pie crust. Set aside.
In a small saucepan over lowest heat, slowly melt the
chocolate and butter together over low heat. Remove from heat and stir in the
marshmallows to melt and then the cream and vanilla. Refrigerate while making
strawberry filling.
For the Strawberry Filling, crush or mash the strawberries.
Combine the sugar and cornstarch in a small bowl and whisk. In a medium
saucepan, heat the crushed berries with cornstarch mixture until lightly
bubbling and thickening. Remove from heat and stir in extract and vinegar. Cool
15 minutes and then fold in fresh strawberries. Refrigerate 2 hours.
To assemble pie, spoon chocolate filling
into pie shell. If the filling is too thick and cold, put it in a food
processor and whiz with some whipping cream drizzled in, until it is soft
enough to use as filling (but not gloppy). Top with the strawberry filling.
Optional: Serve with dollops of sweetened whipped cream.
Dust top with chocolate crumbs and diced strawberries. I just added freshly
diced strawberries on top... it did not need the whipped cream.
Serve at once or chill up to two days.
Serves 6-8